One-Pot Garlic Butter Ditalini (Print version)

Comforting ditalini cooked with garlic, butter, and broth for a rich, creamy pasta ready in 15 minutes.

# What You Need:

→ Pasta

01 - 12 oz ditalini pasta

→ Broth & Dairy

02 - 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
03 - 3 tablespoons unsalted butter
04 - ½ cup freshly grated Parmesan cheese

→ Aromatics

05 - 4 large garlic cloves, minced
06 - 1 small shallot, finely chopped (optional)

→ Seasonings

07 - ½ teaspoon freshly ground black pepper
08 - ¼ teaspoon red pepper flakes (optional)
09 - Salt, to taste

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Extra grated Parmesan cheese for serving

# How to Make:

01 - Melt butter in a large saucepan or Dutch oven over medium heat. Add minced garlic and shallot if using, sauté for 1 to 2 minutes until fragrant without browning.
02 - Add ditalini pasta to the pan and stir to evenly coat with the garlic butter mixture.
03 - Pour in chicken broth and bring to a boil. Reduce heat to a simmer and stir occasionally.
04 - Simmer uncovered for 10 to 12 minutes, stirring frequently, until pasta is al dente and most liquid is absorbed. Add hot water or extra broth if mixture becomes too dry before pasta is cooked.
05 - Stir in grated Parmesan, black pepper, and red pepper flakes if using. Season with salt to taste.
06 - Remove from heat and let rest for 2 minutes to thicken further.
07 - Garnish with chopped parsley and additional Parmesan cheese. Serve immediately.

# Expert tips:

01 -
  • It's genuinely done in 15 minutes, which means weeknight dinner without the guilt of ordering takeout.
  • The butter and garlic infuse the pasta directly, so every bite tastes rich without any cream hiding in the background.
  • One pot means one cleanup, which honestly might be the best part of cooking at all.
02 -
  • Stir frequently during the simmer stage—this isn't a set-it-and-forget-it pasta because the starch from the ditalini helps build the sauce, and constant stirring prevents burning.
  • Grate your Parmesan fresh, not from a box, because pre-grated cheese contains anti-caking powder that creates a gritty texture instead of a creamy one.
  • If your mixture looks too dry before the pasta is cooked, add hot water or broth in small splashes rather than all at once, so you don't end up with soup.
03 -
  • Don't skip the resting period after you turn off the heat—those two minutes let the pasta fully absorb the remaining liquid and transform the dish from soup into something properly creamy.
  • If you make this often, grate Parmesan in advance and store it in an airtight container for a few days, though freshly grated is always superior if you have the time.
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